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Pesto Beans
By Christian Reynoso · cooking.nytimes.com
4 servings
20 min
Creamy white beans simmered in stock and melted Parmesan, finished with fresh basil and topped with golden toasted nuts in herb oil.
| prepSlice shallots thinly (about 2 cups) | ||||||
| prepSlice garlic cloves thinly | ||||||
| prepDrain canned beans | ||||||
| prepGrate Parmesan (about 4 oz) | ||||||
| prepTear or chop basil leaves | ||||||
| prepCut lemon into wedges | ||||||
| 90 ml olive oil (for toasting nuts) | Toast nuts in oil, 5 min; stir in turmeric, season | Serve with nut oil, lemon, pepper & Parmesan | ||||
| 30 g pine nuts or sliced almonds | ||||||
| ½ teaspoon ground turmeric | ||||||
| 30 ml olive oil (for the pan) | Heat oil, cook shallots 3 min until softened | Add garlic, cook 1 min until sizzling | Stir in beans and stock, simmer on low | Sprinkle in cheese, stir until melted and creamy | Season with salt, stir in basil | |
| 3 large shallots, sliced thinly (about 2 cups) | ||||||
| 5 garlic cloves, sliced thinly | ||||||
| 2 (15.5-ounce / 440 g) cans cannellini beans, drained | ||||||
| 240 ml vegetable or chicken stock | ||||||
| 100 g finely grated Parmesan, plus more for serving | ||||||
| 30 g tightly packed basil leaves, preferably Genovese | ||||||
| 1 lemon, cut into wedges, for serving | ||||||
| Salt and pepper | ||||||
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